This recipe has made me really love St. Patrick’s Day. I actually look forward to this holiday mainly for the breakfast that comes the next day… which happens to be my birthday! ~ Denise Hallerbach
What You’ll Need
4 slices of cheddar cheese (about 2 oz)
What To Do:
– Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes.
– Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
– Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper OR as an alternative to frying the eggs in a separate pan, scoop four holes into the hash as a place for each egg to cook within the hash. Reduce heat to avoid overcooking and crack 1 egg into each “hole,” season with salt & pepper, and cover pan lid to poach until egg whites are cooked.
-Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg OR serve portion of hash with an egg that has been poached within the hash.
* The majority of this recipe, and the photo, were sourced from FoodNetwork.com.